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Cilantro comes through in this colorful side that's zesty but not too spicy. It also makes a great luncheon dish when served with sesame breadsticks, sherbet and sugar cookies. It's sure to satisfy! —Tommi Roylance of Charlo, Montana
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Analysis: One serving (1 cup) equals 233 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 490 mg sodium, 38 g carbohydrate, 9 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.
Originally published as Southwestern Barley Salad in Light & Tasty June/July 2003, p31
Seeding TomatoesSummer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.
Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.
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Reviewed on May. 06, 2011 by CGingrich
This was such a GREAT salad!! So easy to make. This one is a keeper. I used grape tomatoes, not the chopped seeded tomatoes, also used light olive oil instead of the Canola oil. I put the corn & peas in when they were frozen. Next time I think I will try Lime juice, just to see how it may taste. I saved some of the dressing to dip the avocado in, so that they wouldn't brown, then poured what was left over all. I think this could almost be a meal in itself.
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